Hot Beef

Hazel's Hot Dish Recipe of the Week

Hot Beef

4 to 5-pound rump roast
2 cans mushroom soup
1/2 envelope dry onion soup
1/2 can water

Preheat oven to 275-300°.

Place rump roast on a large sheet of heavy tin foil. Place in a cooker. Pour soup over roast. Sprinkle onion soup over soup. Pour water around bottom. Completely wrap roast air-tight. Bake in 275-300° oven for 5-6 hours. Remove from oven. Tear beef apart with two forks.

Several ways I serve this delicious dish — over hot mashed potatoes, hot rice or hot biscuits. And like my friend Kathy, sometimes I serve it on hot buttered rolls.